Kaufmann's Tic Toc Restaurant Coffee Chiffon Pie (Pittburgh)

Kaufmann’s Tic Toc Restaurant Coffee Chiffon Pie (Pittburgh)
The Tic Toc opened in 1955 as part of a grand expansion that became Kaufmann’s staple snack bar. The name paid homage to the famous Kaufmann’s clock. The clock’s image decorated both the restaurant tables and menus and it became a popular lunch time spot best known for its tasty burgers and desserts.
They took a vintage recipe and made a few slight changes and this became a very popular dessert!

Although the vintage recipe they adapted their recipe from called for a crumb crust - vanilla wafer crust - but as with any pie you can use the crust of your choice.

1 baked pastry shell (9")
1 envelope unflavored gelatin powder
1/4 cup cold water
4 egg yolks, beaten
1/2 teaspoon salt
3/4 cup sugar
1/2 cup strong coffee
4 egg whites, stiffly beaten
1/4 cup sugar
whipped cream

Soak gelatin in cold water. Cook egg yolks, salt, 3/4 c. sugar and coffee over medium heat, stirring constantly, until thick. Preferably - used a double boiler.

Add softened gelatin to hot mixture; stir until gelatin dissolves. Cool until syrupy.

Beat egg whites with the 1/4 c. sugar and gently fold into first mixture. Gently spoon into baked pie shell; chill in refrigerator until firm.

Serve topped with whipped cream.

for those that do not want to use egg whites -

1 envelope gelatin
1/2 cup water
1/2 cup sugar
1 T. flour
1 T. instant coffee
3/4 cup boiling water
2/3 cup (1 small can) ice cold evaporated milk
1 - 9" graham cracker pie crust

Soften gelatin in water. Combine sugar, flour, and instant coffee in a saucepan - double boiler works well. Add boiling water and cook, stirring, until slightly thickened. Add gelatin-water mixture and heat, stirring, until dissolved. Remove from heat. Chill until the mixture is the texture of unbeaten egg whites.